BEEF MEATBALLS WITH KOREAN GOCHUJANG PASTE

Following on my earlier post, this was my second entry to the “Angel Bay All Stars Competition” in October 2021.  For this competition, the winners had to travel to the Angel Bay kitchen in Christchurch to prepare the dish. However, this wasn’t possible for Auckland participants owing to Covid-19 travel restrictions and hence we couldn’t qualify.  It was a shame, but I have to say I absolutely enjoyed preparing both dishes for the competition and I would recommend the Angel Bay products (New Zealand readers).   The meat balls and the burgers are high quality and delicious.

I love making starters especially for potluck parties.  One of the cuisines I really enjoy eating is Korean.  Whilst planning what to make for the competition, the gochujang tub sitting on my kitchen benchtop provided the inspiration to prepare this dish.  Gochujang, with its sweet-hot-salty flavour is very versatile paste.  The below recipe is simple yet delicious; the family absolutely loved it.

Ingredients:

1. 24 Angel Bay gourmet beef meatballs (frozen)
2. 1-2 tbsp gochujang paste
3. 1 tbsp soya sauce
4. 1 tbsp honey or brown sugar
5. 1 tsp rice wine vinegar (I used black vinegar)
6. ½ tsp sesame oil
7. ¼ cup warm water
8. 1 + 1 tsp of roasted sesame seeds
9. Spring onion greens for garnish

Method:

• Pre-heat oven at 200 degrees C
• Bake the meatballs from frozen for 9-10 mins or as per package instructions.  Turn once mid-way.
• Mix all the ingredients from 2-7 and cook on medium flame, stirring continuously until you get a nice sticky sauce.    
• Add the cooked meatballs to the sauce and stir till well coated.  Add 1 tsp of sesame seeds at this stage
• Remove onto serving dish.  Garnish with a sprinkling of the balance sesame seeds and spring onion greens

Note:

• Use any brand of meatballs as per your preference.  Follow packet instructions for cooking time.  Cook from frozen.  Do not thaw.

MEATBALLS IN SPAGHETTI NESTS

This is my first post on my blog for 2022.  Happy New Year and have a blessed year 2022. 

As usual the season of Christmas and New Year has been very hectic and I didn’t get down to cooking something specific for my first post of the year.  I was debating what to post – would have preferred something with rice or fish which top my food preference on the food chain but somehow that didn’t work out.  It was then that I remembered taking part in the “Angel Bay All Stars Competition” in October 2021.  For this competition, the winners had to travel to the Angel Bay kitchen in Christchurch to prepare the dish (televised).   However, this wasn’t possible for Auckland participants owing to Covid-19 travel restrictions and hence we couldn’t qualify.  Angel bay did send us a week care package in appreciation for the entries.   It was a shame, but I have to say I absolutely enjoyed preparing for the competition and I would recommend the Angel Bay products.   The meat balls and the burgers are high quality and delicious.

Meatballs are very versatile.   The first thing that comes to mind is Meatballs and Spaghetti, so I took decided to go creative with this.   The family loved it.   I could look at making this dish more often. I think this is a dish befitting a first post on my blog sunispalate.

Ingredients:

250 gms spaghetti

1 tbsp olive oil

2 eggs beaten

¼ cup grated parmesan cheese

Salt and pepper to taste

Chilli flakes to taste

12 Angel Bay gourmet beef meatballs (frozen)

Few drops of truffle oil (optional)

Parmesan shavings for garnishing

Sauce:

500 gms passata (store-bought)

1-2 tbsp olive oil

1 small onion

2 flakes of garlic

2-3 rings of jalapeno (store-bought)

Salt and pepper to taste

Method:

• Cook spaghetti in boiling water until al dente.  Drain the water and run the spaghetti under cold water to remove the starch.  Allow to cool
• Next add the olive oil, beaten eggs, parmesan, salt, pepper and chilli flakes and mix well.
• Add the spaghetti mixture into a muffin tray forming nests
• Pre-heat oven at 200 degrees C
• Cook the nests for about 6 minutes.  Remove from oven and add 1 frozen meatball in the center of each of the nests.
• Put back into the oven and bake for 8 – 10 minutes or as per package instructions
• Remove from oven.   Place nest in a serving dish with a little sauce at the bottom.   Refer to picture.
• Garnish with parsley and shavings of parmesan cheese
• Drizzle a couple of drops of truffle oil.

Sauce:

• Heat 1 tbsp olive oil and sauté the onion and garlic together with the jalapeno.  Next add the passata and allow to heat up for a couple of minutes.  You can add a little hot water to adjust the consistency.  Finish the sauce with a sprinkling of parsley.